The oligosaccharides produced by the action of yeast invertase preparations on sucrose

Abstract

Partition chromatography on cellulose powder and gradient elution from columns of charcoal-Celite mixture were applied to the products of action of yeast invertase on sucrose. Two disaccharide fractions (other than sucrose) and 3 trisaccharides were isolated and their specific rotations and contents of glucose and fructose determined. Some quantitative aspects of the formation of the trisaccharides, and the qualitative effects of adding to the reaction mixture various substances of an alcoholic nature, are described. The findings are discussed in relation to the hypothesis that "yeast invertase acts by transferring the fructose residue from sucrose either to water, or to substances possessing a primary alcoholic group.